-
During butchering,
beef is
first divided into
primal cuts,
pieces of meat
initially separated from the carc****.
These are
basic sections from
which steaks...
- A
round steak is a
beef steak from the "
round", the rear end
of the cow. The
round is
divided into cuts
including the eye (
of)
round,
bottom round, and...
-
mixture of wine or vinegar, water, herbs, ****es, and seasonings. Usually,
tougher cuts
of meat, such as rump
roast or
bottom round of beef, are used...
-
Roast beef is a dish
of beef that is roasted,
generally served as the main dish
of meal. In the Anglosphere,
roast beef is one
of the
meats often served...
- A beefsteak,
often called just steak, is a flat cut
of beef with
parallel faces,
usually cut
perpendicular to the
muscle fibers. In
common restaurant...
-
Corned beef,
bully beef, or salt
beef in some
Commonwealth countries, is salt-cured
brisket of beef. The term
comes from the
treatment of the meat with...
-
Beef is the
culinary name for meat from
cattle (Bos taurus).
Beef can be
prepared in
various ways; cuts are
often used for steak,
which can be cooked...
-
Silverside is a cut
of beef from the
hindquarter of cattle, just
above the leg cut.
Called "silverside" in the UK, Ireland,
South Africa,
Australia and...
- cattle') is the
collective name for the four prin****l ****anese
breeds of beef cattle. All wagyū
cattle originate from
early twentieth-century cross-breeding...
- An
Italian beef is a sandwich,
originating in Chicago, made from thin
slices of roast beef simmered and
served au jus on
French bread.
Common toppings...
